Jalapeno Cheddar Corn Mini Muffins Tell a Friend

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Jalapeno Cheddar Corn Mini Muffins 7 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - unsalted butter or margarine, melted
  • 2/3 cups - yellow cornmeal
  • 1/4 cups - flour
  • 3/4 teaspoons - baking powder
  • 1/2 teaspoons - sugar
  • 1/8 teaspoons - baking soda
  • 1/4 teaspoons - salt
  • 1 - large egg, slightly beaten
  • 1/2 cups - milk
  • 1/4 cups - honey, plus 1 tablespoon
  • 2 - large jalapenos (or chopped canned jalapenos), seeded, diced
  • 1/2 cups - cheddar, shredded
  • Directions:

    Heat oven to 375° F and butter or spray with baking spray a mini corn-stick or mini muffin pan.
    In a bowl combine cornmeal, flour, baking powder, sugar, baking soda and salt.
    In another bowl whisk together the egg, milk, honey and melted butter.
    Add the dry mixture to the wet mixture (or vice versa), stirring until smooth. Gently fold the diced jalapenos and cheese into the batter.
    Fill each mini corn-stick or muffin mold about two-thirds full. Bake until golden brown, 20-25 minutes.
    Remove corn cakes from pan and drizzle with extra honey, if desired. Serve warm.

    Brief Description

    Slightly sweet, cornbread perfection with the hint of spicy jalapenos.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 20 min


    Ladies Home Journal

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    Posted On:

    January 6, 2013

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